Korean Pork & Rice Cakes with Bok Choy

Korean Pork & Rice Cakes

with Bok Choy

Group Created with Sketch. 20 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving

A favorite Korean ingredient, rice cakes (or tteok) lend their delightfully chewy texture to this crowd-pleasing dish. We’re tossing them in our spicy black bean sauce with hearty pork and crisp-tender bok choy, first sautéed in a fragrant blend including ginger, garlic, and scallions.

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ingredients
Korean Pork & Rice Cakes with Bok Choy
Title
  • 18 oz Ground Pork
  • 1 lb Rice Cakes
  • 15 oz Baby Bok Choy
  • ⅓ cup Savory Black Bean-Chile Sauce
  • ⅓ cup Asian-Style Sautéed Aromatics
  • ¼ cup Cream

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Prepare the bok choy
1 Prepare the bok choy

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the bok choy. Cut off and discard the root end of the bok choy; roughly chop.

2 Cook the pork

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the sautéed aromatics. Cook, stirring frequently, 1 to 2 minutes, or until combined.

Cook the pork
Add the bok choy
3 Add the bok choy

Add the chopped bok choy, black bean-chile sauce, and 2 tablespoons of water. Cook, stirring occasionally, 3 to 4 minutes, or until most of the liquid has cooked off and the pork is cooked through. Turn off the heat.

4 Cook the rice cakes

Meanwhile, add the rice cakes to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly. 

Cook the rice cakes
Finish & serve your dish
5 Finish & serve your dish

Transfer the cooked rice cakes to the pan of cooked pork and bok choy. Add the heavy cream and stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!